REFRESHING FROSE’1 (750 ml.) bottle Rose’½ c. sugar½ c. water8 oz. fresh strawberries, hulled, quartered2…

Layered Southwest Sausage Bake

6 (10”) flour tortillas, cut into ½” strips
4 (4-oz.) cans chopped green chilies, drained
1 lb. bulk pork sausage, cooked and drained
2 c. shredded Monterey Jack cheese
10 large eggs, lightly beaten
½ c. milk
1 t. salt
1 t. black pepper
½ t. garlic salt
½ t. onion salt
½ t. cumin
Paprika
2 medium tomatoes, sliced
Sour cream, salsa
- Grease 13×9” baking dish.
- Layer half of tortilla strips, chilies, sausage and cheese. Repeat layers.
- In bowl, whisk eggs, milk and seasonings except paprika.
- Pour over cheese.
- Sprinkle with paprika.
- Cover and refrigerate overnight.
- Remove from refrigerator 30 minutes before baking.
- Bake, uncovered in 350 oven for 45-50 minutes.
- Arrange tomato slices over top.
- Bake 12-15 minutes longer or until knife inserted in center comes out clean.
- Let stand 10 minutes before cutting.
- Serve with sour cream and salsa.